Gochujang and coconut noodle soup (vegan)
Gochujang and coconut noodle soup (vegan)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Gochujang and coconut noodle soup (vegan) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):
  1. Make ready For the Tofu
  2. Prepare 200 g roughly chopped tofu
  3. Take 2 red chilli's (or as many to your preference)
  4. Get 1 teaspoon chia seeds
  5. Make ready 2 desert poons olive oil (roughly)
  6. Take 1 desert spoon soy sauce
  7. Take 1 teaspoon oyster sauce
  8. Get 1 desert spoon shauxing cooking wine (roughly)
  9. Take The soup
  10. Make ready 1/2 of an onion sliced
  11. Prepare 1 red bell pepper sliced
  12. Get 1/2 handful green beans halved or in thirds depending on length
  13. Prepare 1/2 handful baby corn sliced
  14. Prepare 4 Pak choi leaves sliced
  15. Prepare 1 large tomato roughly chopped small
  16. Make ready 1/3 handful spring onions diagonally sliced (white side)
  17. Prepare 1 handful bean sprouts
  18. Make ready 1 heaped teaspoon of gochujang paste
  19. Prepare 5 kaffir lime leaves
  20. Make ready 2 desert spoons olive oil (roughly)
  21. Get 1 teaspoon ginger paste
  22. Prepare 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Get 1 teaspoon brown sugar
  25. Prepare 400 ml coconut milk
  26. Take 100 ml water (roughly)
  27. Make ready 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Get Noodles
  29. Get How many noodles you feel you want for need
  30. Take I only had a little bit of some whole-wheat noodles
  31. Take Garnish (all optional and exchangeable)
  32. Take 1 lotus root per person
  33. Get Chilli flakes
  34. Get Chilli oil
  35. Take Basil
  36. Take Spring onions (the green side)
  37. Take Thinly sliced ginger
  38. Make ready Bean sprouts

Stir together the coconut milk, stock, gochujang, and soy sauce in a sauce pot. NOTE- Different brands of gochujang will have different heat levels so start slowly and add more as desired. Put some noodles, pork, and broccoli into bowls and pour the broth over them. To make it vegan, simply omit the seafood/meat option.

Instructions to make Gochujang and coconut noodle soup (vegan):
  1. (i forgot to take a picture of the tofu)
  2. In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes
  3. Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later.
  4. In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes.
  5. Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl.
  6. Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute.
  7. Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
  8. Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet)
  9. Serve with whatever you would like or using what i used and enjoy

Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc. It's a Korean-twist on Thai peanut noodles. They have vegan kimchi and gochujang (not all of their products are vegan, but they're clearly labeled). You can find Gochujang paste at Asian markets and on Amazon. A delicious, fragrant, spicy, slightly sweet, creamy, tangy and hearty Vegan Thai Coconut Noodle Soup.

So that is going to wrap this up for this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!